Teff Injera is a soft, sour flatbread made with an Ethiopian grain called teff and is eaten throughout East Africa as well as in Ethiopian, Eritrean and Somali restaurants and homes in the Pacific Northwest.
Injera is the bread staple of Ethiopia and is eaten by most households every day. Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well.
Teff is the staple grain of Ethiopia. Packed with protein, calcium, and iron, teff is also one of the gluten-free grains, along with amaranth, buckwheat, millet, and quinoa. In fact, one cup of cooked teff contains as much iron as the USDA recommends for adults in one day. It’s nutritionally rich because most of the grain is made up of bran and germ, where the nutrients live. The whole grain is made into flour. It takes 150 teff grains to equal the weight of a single wheat grain.
The high iron content of teff makes it a perfect choice for a bread substitute. This recipe is very easy however, injera requires advanced planning and will not work for a last minute meal, as it can take up to three days for the teff to ferment before cooking is possible.
Teff was almost lost to the world. Grown exclusively in Ethiopia for thousands of years, teff was cultivated by Christian peasants in Ethiopia. Isolated by their geography and religion from the rest of Africa, the teff farmers did not trade their grain, which is also quite labor intensive to grow.
The rise in popularity of gluten-free diets has also raised injera’s profile. Read more…
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